Serves 6
INGREDIENTS
1 eggplant
1/3 cup extra virgin olive oil
1 (15-ounce, 425 grams) can of white beans (e.g. cannellini or navy) drained and rinsed
1/3 cup loosely packed fresh cilantro
3 tablespoons fresh lime juice
1 clove garlic
DIRECTIONS
1. Preheat the oven to 450°F
2. Place the eggplant on a foil cover baking tray.
3. Brush with a little oil and season with pepper.
4. Roast for 30 minutes until golden brown. Cool.
5. In a food processor, combine the cooled eggplant, beans, cilantro, juice, garlic and season with a little black pepper if desired. Process until the mixture is coarsely chopped. Then gradually add 1/3 cup of olive oil until the mixture is smooth and creamy.